Shrimp Etouffee (A-2-Fay)

Shrimp Etouffee (A-2-Fay) is just a fancy Cajun French expression for 'smothered' shrimp. The gulf shrimp are slow-cooked in a thick and rich garlic butter sauce. We begin by sautéing the Cajun trinity of vegetables--chopped onions, celery and bell pepper--to bring out the traditional and unmistakable flavors of Cajun-style cuisine.

The meal is simple to prepare and rates highly among the more popular Cajun entrées.

Ingredients

• 2 lbs. fresh medium shrimp, peeled and deveined
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 cup onions, chopped
• 1 medium bell pepper, chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, minced
• 1 small can tomato juice
• 1 1/2 cups water
• salt and pepper to taste

Instructions

1. melt butter and stir-in flour, onions, celery and bell pepper, mixing well
2. cook on medium heat until the vegetables become translucent
3. blend-in the tomato juice, water, garlic and seasonings
4. simmer on medium-low heat for 30 minutes, stirring frequently
5. add the fresh medium shrimp and cook for an additional 20 minutes
6. serve over cooked long grain rice

 Yields 4 to 6 servings.

Question: How do you smother chicken?
Answer: Use tiny pillows and sneak-up on 'em while they are sleeping.

Ahheee!! C'est bon!
KT

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